🧀 Chicken, Mushroom & Spinach Lasagna
🌿 Description
This lasagna swaps heavy red sauces for a creamy, herb-infused white layer filled with tender chicken, earthy mushrooms, and nutrient-rich spinach. Inspired by Mediterranean cooking, it uses olive oil, garlic, and simple fresh ingredients to create a rich yet balanced dish.
🧾 Ingredients
For the Filling:
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2 cups cooked chicken (shredded)
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2 cups mushrooms (sliced)
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2 cups fresh spinach
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1 tbsp olive oil
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3 cloves garlic (minced)
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1 small onion (chopped)
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Salt & black pepper to taste
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1 tsp dried oregano
For the Cream Sauce:
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2 tbsp olive oil or butter
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2 tbsp flour
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2 cups milk
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½ cup Greek yogurt (for a lighter touch)
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½ cup grated Parmesan cheese
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Pinch of nutmeg (optional)
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Salt & pepper to taste
For Layering:
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9–12 lasagna sheets (cooked or oven-ready)
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1 ½ cups shredded mozzarella cheese
👩🍳 Instructions
1. Prepare the Filling
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Heat olive oil in a pan
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Sauté onion and garlic until soft
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Add mushrooms and cook until browned
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Stir in spinach until wilted
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Add shredded chicken, oregano, salt, and pepper
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Mix well and set aside
2. Make the Cream Sauce
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Heat olive oil/butter in a saucepan
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Stir in flour and cook 1 minute
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Gradually whisk in milk
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Cook until thickened
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Add Greek yogurt, Parmesan, nutmeg, salt, and pepper
3. Assemble the Lasagna
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Preheat oven to 180°C (350°F)
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In a baking dish:
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Spread a layer of sauce
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Add lasagna sheets
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Add chicken mixture
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Add sauce + mozzarella
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Repeat layers, finishing with sauce and cheese on top
4. Bake
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Cover with foil and bake for 25 minutes
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Remove foil and bake another 15–20 minutes until golden
5. Rest & Serve
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Let sit for 10 minutes before slicing
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Garnish with fresh herbs if desired
🍋 Mediterranean Touch
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Add sun-dried tomatoes for extra depth
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Use feta cheese along with mozzarella
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Sprinkle fresh basil or parsley before serving
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Drizzle a little olive oil on top before baking
💡 Tips
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Don’t overfill layers—keeps structure firm
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Let it rest before cutting for clean slices
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Use whole wheat lasagna sheets for a healthier version
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Add a pinch of chili flakes for subtle heat
❓ Q & A
Q: Can I use ricotta instead of yogurt?
A: Yes! It will be creamier and more traditional.
Q: Can I make this ahead of time?
A: Absolutely—assemble and refrigerate up to 24 hours before baking.
Q: Is it freezer-friendly?
A: Yes, freeze before or after baking for up to 2 months.
Q: How do I make it lighter?
A: Use low-fat milk, less cheese, and more spinach.
